ZIBDIYIT GAMBARI (SPICY SHRIMP AND TOMATO STEW)
This astonishingly simple stew, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," is bursting with the fierce, passionate flavors that are emblematic of the cooking of the Gaza Strip. You'll mash together garlic, dill and jalapeños using a mortar and pestle and cook them in tomato sauce to add depth. Once the stew thickens, stir in the shrimp until they turn flushed and tender. To serve, drizzle with extra-virgin olive oil and dot with toasted sesame seeds and verdant flecks of parsley.
Provided by Mayukh Sen
Categories dinner, easy, quick, weekday, seafood, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the tomatoes and their juices; 1 teaspoon sugar; the cumin, caraway seeds and allspice; 1/2 teaspoon each salt and pepper; and 1 cup water and bring to a simmer.
- Meanwhile, mash the jalapeño, garlic, dill and 1/2 teaspoon salt together using a mortar and pestle for a few minutes. Alternately, finely chop them together on a cutting board, then mash them by pressing back and forth using the flat side of your knife until a paste forms. (Both approaches release the oil from the jalapeño and dill and make them more fragrant.) Add to the tomato sauce and stir to combine. Cover and simmer over low heat, stirring occasionally to break down the tomatoes, until sauce is thickened and flavors meld, about 20 minutes.
- Meanwhile, toast the sesame seeds: In a small skillet, stir the sesame seeds over medium heat until golden-brown, about 3 minutes. Transfer to a small bowl.
- When the tomato sauce is ready, taste and adjust the seasoning (you may want to add a bit more sugar or jalapeño). Finally, stir in the shrimp, making sure they are submerged, and cook over medium heat, stirring occasionally, until they have just turned pink and are cooked through, 2 to 3 minutes.
- To serve, drizzle with a generous amount of extra-virgin olive oil and scatter with the sesame seeds and chopped parsley.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 651 milligrams, Sugar 5 grams, TransFat 0 grams
PRAWN & TOMATO STEW WITH GREMOLATA TOPPING
A fish casserole with healthy prawns, topped with an Italian garnish of parsley and lemon zest - it's low in fat and calories too
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 15
Steps:
- Put the potatoes in a saucepan of cold salted water and bring to the boil. Reduce the heat to medium and simmer for 15-20 mins or until cooked but still firm. Drain and, when cool enough to handle, thickly slice.
- Meanwhile, heat the oil in a large saucepan over a low-medium heat. Add the onion, celery, garlic, anchovy and chilli, season and cook for 8 mins or until softened. Increase the heat to medium-high, add the tomatoes, wine and stock, and cook for 15 mins. Add the prawns, lemon juice, capers and potatoes. Cook for 5 mins more, or until the prawns turn pink and are just cooked. Mix together the parsley and lemon zest, then scatter over the stew, then serve with toasted bread, for dunking.
Nutrition Facts : Calories 308 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
TOMATO AND GARLIC STEW WITH PRAWNS.
Adapted from Donna Hays excellent 'Off The Shelf' cookbook. I've made this multiple times and added mussels too - absolutely delicious. Serve with a salad of rocket and parmesan, and toasted rolls rubbed with garlic, drizzled with olive oil and salted.
Provided by ShakenCake
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add oil, onions, and garlic to a saucepan on medium heat and cook. Stir until soft and golden (about 8 minutes). Add the tomatoes, crush with a fork, then add the wine and stock, simmer until thickened slightly (about 10 minutes).
- Add the prawns and cook until they've turned red (about 5 minutes), then add the parsley, pepper and salt. Serve into bowls with crusty bread.
- (To get 500gms peeled prawns you will need 1kg unshelled prawns).
Nutrition Facts : Calories 232.2, Fat 5, SaturatedFat 0.7, Cholesterol 157.5, Sodium 1028.9, Carbohydrate 17.5, Fiber 3.2, Sugar 8.2, Protein 19.6
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- In a large skillet or frying pan, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chopped onions, bell peppers, and garlic. Cook for 3 to 4 minutes, tossing regularly. Stir in spices and cook another minute or so till fragrant.
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